Description
Comforting hearty vegetable casserole brings classic home cooking to life with layers of seasonal produce and rich, creamy sauce. Nourishing ingredients combine in this simple yet satisfying dish that promises warmth and deliciousness you’ll crave.
Ingredients
Scale
Main Vegetables:
- 450 grams (1 pound) cauliflower, cut into florets
- 300 grams (10.5 ounces) broccoli, cut into florets
- 2 red bell peppers, chopped
- 1 onion, chopped
- 1 carrot, grated
- 230 grams (8 ounces) cherry tomatoes, halved
Protein and Dairy:
- 5 eggs
- 200 milliliters (6.8 fluid ounces) heavy cream
- 70 grams (2.5 ounces) cheese, grated
- 2 tablespoons milk
- 2 tablespoons Greek yogurt
- 1 tablespoon mayonnaise
Seasonings and Additional Ingredients:
- Salt, to taste
- Black pepper, to taste
- Curry powder, to taste
- 100 grams (3.5 ounces) flour
- Olive oil, for sautéing
- Fresh parsley, chopped (to taste)
- 2 cloves garlic, minced
- Fresh dill, chopped (to taste)
- Water, for boiling
Instructions
- Boil cauliflower and broccoli in salted water with milk for 2 minutes, then drain and set aside, ensuring vegetables remain crisp and vibrant.
- Heat olive oil in a large skillet over medium temperature, sautéing chopped onions until translucent and fragrant.
- Incorporate grated carrots into the skillet, stirring continuously for approximately 3 minutes until they soften slightly.
- Add chopped red bell peppers and parsley, cooking for additional 2-3 minutes to release their aromatic flavors.
- Gently fold in halved cherry tomatoes, cooking until all vegetables reach a tender consistency, then remove from heat.
- Whisk eggs in a mixing bowl, seasoning with salt, black pepper, and curry powder to create a rich, flavorful base.
- Gradually blend heavy cream and flour into the egg mixture, whisking until smooth and well-integrated.
- Preheat oven to 180°C (350°F), preparing a greased baking dish for assembly.
- Create a base layer with cooked cauliflower and broccoli, spreading them evenly across the dish.
- Distribute the sautéed vegetable medley over the initial vegetable layer.
- Pour the creamy egg mixture uniformly, ensuring complete vegetable coverage.
- Sprinkle grated cheese across the top, creating a golden, appetizing surface.
- Bake for 40 minutes until the top turns golden brown and the center sets completely.
- While baking, prepare a complementary sauce by mixing Greek yogurt, mayonnaise, minced garlic, and chopped dill.
- Allow casserole to cool for 5-10 minutes after removing from oven.
- Serve with a dollop of yogurt-garlic sauce, accompanied by a fresh green salad or crusty bread.
Notes
- Customize spice levels by adjusting curry powder or adding red pepper flakes for extra heat.
- Chop vegetables uniformly to ensure even cooking and consistent texture throughout the casserole.
- Prevent soggy bottom by patting boiled vegetables dry before layering to remove excess moisture.
- Substitute dairy ingredients with plant-based alternatives like coconut cream and vegan cheese for dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 330
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 150 mg